1.curd also known as lactobacillus or lactic acid bacteria(LAB) with high nutritional quality by increasing vitamin B12.
2.large holes in Swiss cheese are due to production of a large amount of CO2 by bacteria named ????????????????? ?????????.
3.camemcert cheese(soft) – penicillium camemberti
4.Roquefort cheese( semi-hard) -penicillium Roqueforti
5.Baker’s yeast- Saccharomyces cerevisiae.
6.’Toddy’ prepared from sap of palms by fermentation.
7.yeast fermentation are
a) Beer- produced from hordeum vulgare and alcohal content is 3-6%
b) Wine – from grapes and alcohol amount is 10-20%
c) brands – distillation of wine and alcohol amount is 60-70%
d) Tum prodced from molasses of sugarcane and alcohol amount is 40%
8.penicillin was the first antibiotic by ????????? ???????.
- The bottle juice was cleared by ????????? ??? ????????.
- Streptokinase (by Bacterium streptococcus)- clot buster
11.Cyclosporin A ( by fungus trichiderma polysporum) – immunosuppressive agent
12.Statins (by yeast monascus purpureus) – blood cholesterol lowering agent.
13.????????????- those biological agents that are used for control of weeds, insects,pathogens by viruses, bacteria, fungi, protozoa
- ????????????? used as biological agents are in the genus nucleopolyhedrovirus.
- ??????????????- organisms that are enrich the nutrient quality of soil by bacteria, fungi, cyanobacteria.
16 .in ???(?????) ??? – ???????(50-70%), ??2(30-40%), ?????? ?? ????????, ????????, ???????? ????????.